Cream of Zucchini Soup
Serves: 4
  • 2 teaspoons olive oil
  • ½ small onion, chopped
  • 3 generous cups sliced, unpeeled zucchini
  • 1 cup water
  • ½ teaspoon dried parsley
  • 1 teaspoon seasoned salt (like Emeril's Essence)
  • 2 teaspoons soup base, divided (See note above. I used Better than Bouillon)
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup milk
  • ½ cup cream or half & half
  1. In a large sauce pan or pot, heat olive oil over medium heat. Add the onion and saute for about 5 minutes or until it begins to soften and look translucent. Add the zucchini, water, dried parsley, seasoning salt, and 1 teaspoon of soup base and bring to a boil.
  2. Simmer over medium-low heat for about 10 to 15 minutes or until zucchini is tender and about half of the water has evaporated. Remove from heat and carefully transfer to a blender. Puree zucchini mixture until smooth, set aside.
  3. In a medium saucepan, melt the butter over low heat. Whisk in the flour until well combined. Whisk in the milk, cream, and remaining teaspoon of soup base. Increase heat to medium and cook, stirring continuously until mixture is thick. Combine the milk mixture with the pureed vegetables. Adjust seasonings. Thin with milk if desired. Eat warm.
Recipe by Some the Wiser at